Portuguese chicken filets with mustard mushroom cream sauce
Yes, I am very aware that title is a mouthful, but stay with me will ya? It is one of my favorite Portuguese dishes, with a personal twist!
You can find “Bifinhos com cogumelos” or tiny steaks with mushrooms in most traditional restaurants in Portugal. This version also has some mustard in the sauce, giving it an extra edge!
Want to know how to do this quick and easy Portuguese chicken fillets with mustard mushroom cream sauce recipe?
The ingredients for Portuguese chicken fillets with mustard mushroom cream sauce
- 500 g Chicken or turkey fillet steaks
- 250 g Mushrooms – you can take canned ones, but I prefer fresh champignons if I can find them
- 250 ml Heavy cream
- 1 small onion
- 1 or 2 garlic cloves
- Salt & pepper
- Some olive oil (or whatever you prefer to use to fry the meat in)
You really don’t need many ingredients to make this Portuguese chicken fillets with mustard mushroom cream sauce recipe, which is probably why this is such a popular recipe in Portugal! This amount serves 3 good portions or 4 small ones.
The preparation for Portuguese chicken fillets with mustard mushroom cream sauce
- Clean the meat as you usually would and season it
- Set a pan on the stove with your preferred oil. While waiting for it to heat up, cut the onion and the garlic cloves in tiny pieces
- Once it is a bit hot, put the onion and garlic into the pan and wait for them to get a bit crispy (or not, how long you leave them in is totally up to you!)
- Once you like the way they’re looking, you can add the chicken and let it fry until each side it is evenly brown
- While the meat is frying, slice the mushrooms
- Take the meat out and set it aside. Add the sliced mushrooms to the pan and let them roast up to a minute
- Once the slices are half of the size they originally were, add the heavy cream and let it bubble a bit.
- Take the mustard and add one or two spoons into the heavy cream – the amount really depends on your personal taste and the kind of mustard you’re using.
- Once the sauce has thickened up and has the intensity you want it to have, add the meat again and envolve it in the sauce.
- Take the pan off of the stove, put on a lid on it and let the meat absorb the sauce for a few minutes.
In Portugal, chicken fillets with mustard mushroom cream sauce are typically served with rice and fries. I only made rice, because I don’t have enough space (or patience) to make fries at home. This way they end up tasting better and being a treat whenever I have them out of the house!
You can also make any type of salad you like – I chose to have a side of tomato salad seasoned with some olive oil (Portuguese, of course!), salt and balsamic vinegar.